Beetroot Pizza with Speck Alto Adige PGI, apple and Gorgonzola

Course: main course
Style: modern
Level of difficulty: medium 
Preparation time: 60 min.
Created by: Klara & Ida

     

Print  
   Beetroot Pizza with Speck Alto Adige PGI, apple and Gorgonzola

For the dough

50 ml lukewarm water
4g dried yeast
1 tsp. honey 
250g type 405 (pastry) flour
1 tsp. salt 
100 ml beetroot juice 
 
For the topping
4 tsps. sour cream 
1 small apple 
1 handful walnuts 
100g blue cheese
2 tsps. honey 
Speck Alto Adige PGI (quantity to preference) 
Lamb’s lettuce and cress (quantity to preference)
  

Preparation

To make the dough, pour the lukewarm water into a small bowl, add the yeast and honey and stir gently until the yeast has dissolved. Combine the flour and salt in a bowl, and add the yeast water and beetroot juice.  Mix roughly and then knead to a smooth dough by hand or in a food processor. Hand-kneading is quick and easy, and you can feel the dough becoming more elastic. As soon as the dough stops sticking to the bowl, cover with a dishcloth and leave in a warm place for 2 hours (i.e., in a turned-off, closed oven).

Divide the dough into two even pieces and roll each piece into a ball. Cover and leave to rest for another hour. Preheat the oven to 250°C (fan-assist).

Now roll out the balls of dough. Spread with sour cream. Wash, core and slice the apples finely, and arrange them on top of the sour cream together with the walnuts. Dot the blue cheese over the pizza. Place in the oven and bake for 8-10 minutes. Before serving, drizzle with honey and arrange the Speck Alto Adige PGI, lettuce and cress if desired. Wash the lettuce first and remove all roots, so that the small leaves can be scattered easily over the pizza.

 
 
back to the recipes

Ready to try something new?

See more Speck recipes ...

Spaghettoni with spinach, Speck Alto Adige and pomegranate - recipe

Spaghettoni with spinach, walnut crumble, Speck and pomegranate

For pasta lovers: the crispiness of the crumble, the spicy aromas of Speck Alto Adige PGI and the freshness of the pomegranate are sure to win you over.

to the recipe

Red wine fettuccine with leek, Graukäse and Speck Alto Adige - recipe

Red wine fettuccine with speck

We love to cook with wine. Sometimes we even use it to actually cook. Especially in combination with leek, grey cheese and Speck Alto Adige - what could be better?

to the recipe

Rye crackers with Speck Alto Adige PGI and chia seeds - recipe

Rye crackers with Speck and chia seeds

Nothing beats homemade treats – and these light crackers with Speck Alto Adige are a healthy alternative snack!

to the recipe

Avocado, chicken breast, Speck Alto Adige PGI and quinoa bowl - recipe

Couper les tomates en deux et les disposer sur une plaque, côté coupé vers le haut. Saupoudrer d’une pincée de sucre, de sel, d’origan et d’un filet d’huile. Enfourner à chaleur tournante à 200 °C pendant 40 minutes. Pendant ce temps, cuire le quinoa selon les indications sur l’emballage. Cuire les escalopes de blanc de poulet et les couper en lamelles. Couper le Speck Alto Adige IGP en allumettes. Couper les avocats en deux, retirer le noyau et la peau et les couper en fines lamelles. Assaisonner le quinoa avec du sel, du poivre et de l’huile d’olive vierge extra et le servir dans quatre bols. Pour finir, ajouter dans chaque bol les tomates confites, les allumettes de speck, les escalopes de poulet et l’avocat.

This energy-boosting blend of avocado, chicken and quinoa is the perfect meal for sports freaks and fitness fanatics.

to the recipe

Leek pasta with Speck Alto Adige - recipe

Leek pasta with speck

Homemade pasta dough with leek purée, refined with Speck Alto Adige and oven-fresh tomatoes – Sounds and tastes delicious!

to the recipe

Bauerntoast with original Speck Alto Adige - recipe

South Tyrolean Bauerntoast

A dish often enjoyed on an Alpine tour or as a snack: South Tyrolean Bauerntoast is more than just bread.

to the recipe

Bruschetta with ricotta, Speck Alto Adige PGI and fig jam - recipe

Bruschetta with ricotta, Speck and fig jam

Crispy finger food: this fresh take on bruschetta will be a hit at any party.

to the recipe

Spinach pasta with South Tyrolean pancetta, char and leek - recipe

Spinach pasta with pancetta

A different take on spinach. Try our delicious and healthy pasta recipe with South Tyrolean pancetta and char from the Passeiertal valley.

to the recipe

Crepes filled with asparagus and Speck Alto Adige – recipe

Crepes filled with asparagus and Speck Alto Adige

This delicious baked dish combines delicate crepes, flavorful asparagus, and savory Speck Alto Adige PGI.

to the recipe

Speck Alto Adige Rolls with Herbs – recipe

A plate full of rolls made with South Tyrolean Speck PGI, filled with herb cheese.

Creamy herb rolls wrapped in Speck Alto Adige PGI bring freshness and full flavor together

to the recipe